Coffee Creams
This recipe is the result of a happy accident in the kitchen many years ago.  I have no idea of exact quantities, but I’m sure you’ll get the idea!

What you will need
Chocolate (I use milk chocolate and add cocoa powder for extra flavour)
Chocolate mould or small paper sweet cases
Strong Liquid coffee
Milk
Icing Sugar

What to do
Melt the chocolate by placing it in a small saucepan and heating gently over another saucepan with water in.  This prevents the chocolate from overheating and discolouring.
Use a teaspoon to line the moulds or cases with melted chocolate
Put in the fridge to harden while you make the cream filling

Cream Filling
Melt the same amount of chocolate as you have just used and add a few teaspoons of liquid coffee.  The chocolate will “curdle”.  DON’T PANIC!!
Add a little milk to liquefy it again and then stir in a couple of teaspoons of icing sugar.

Finishing
Spoon the coffee mixture into the hardened chocolate moulds
Return to fridge to reharden
Meanwhile, melt the remaining chocolate
When the filing has solidified, remove from fridge and coat the surface with the melted chocolate.  

Variations
Use a different colour chocolate for the topping.

Crunchy Toasted Almonds
Toast flaked almonds gently in the oven.  
Melt chocolate gently in a double pan, as above.
Mix in the flaked almonds
Spoon into chocolate moulds or cases
Place in fridge to harden
What could be simpler!